Korean journal for food science of animal resources

Title Publication Date Language Citations
Bioactive Peptides in Milk and Dairy Products: A Review2015/12/31English194
Consumer Acceptability of Intramuscular Fat2016/12/31English100
Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers2010/02/28English90
The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality2010/08/31English76
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters2017/10/31English73
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle2017/04/30English71
Application of Probiotics for the Production of Safe and High-quality Poultry Meat2016/10/31English68
Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers2010/04/30English68
Antimicrobial Activity of Kefir against Various Food Pathogens and Spoilage Bacteria2016/12/31English64
Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers2011/10/31English59
Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry2015/06/30English58
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase2017/06/30English57
Effects of Wheat Fiber on the Quality of Meat Batter2007/03/31English56
Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages2008/03/30English55
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts2016/02/28English54
Postmortem Aging of Beef with a Special Reference to the Dry Aging2016/04/30English53
An Outline of Meat Consumption in the Indian Population - A Pilot Review2014/08/31English52
Meat Species Identification using Loop-mediated Isothermal Amplification Assay Targeting Species-specific Mitochondrial DNA2014/12/31English51
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak2016/02/28English51
Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood2017/04/30English50
Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage2017/06/30English50
Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria2013/06/30English48
Use of Atmospheric Pressure Cold Plasma for Meat Industry2017/08/31English48
Quality Characteristics of Pork Patties Added with Seaweed Powder2012/02/29English47
Meat Consumption Culture in Ethiopia2014/02/28English46
Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition2014/06/30English46
Antimicrobial Activity of a Bacteriocin Produced by Enterococcus faecalis KT11 against Some Pathogens and Antibiotic-Resistant Bacteria2018/10/01English45
The Influence of Hen Aging on Eggshell Ultrastructure and Shell Mineral Components2018/10/01English44
Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers2017/06/30English43
Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment2017/02/28English41